3 Surprising Ways to Use Cream-Style Corn

It’s liquid gold, right in your pantry.

Can you say “amazing”? The half-pureed kernels hold on to their lemony color and mildly sweet flavor when processed, and the luscious, creamy consistency comes from the high starch content; there’s no actual cream. Try using cream-style corn instead of flour (which can clump) to thicken stews, soups, and sauces.


Creamy Corn and Leftover Turkey Soup

Photo by Grace Elkus

Thanks to the addition of canned cream corn, this comforting soup is delightfully creamy—no cream necessary. Pair with a loaf of French bread and a simple green salad, and you’ll have dinner on the table in less than 30 minutes. Bonus: It’s a great way to use up any leftover Thanksgiving turkey.

Get the recipe: Creamy Corn and Leftover Turkey Soup


Creamy Corn Dip

Photo by Grace Elkus

Cream-style corn, cream cheese, and pepper Jack combine to form a sweet and tangy dip that puts queso to shame. Keep the ingredients on hand over the holidays—you’ll be thankful to have this quick and addictive recipe to turn to. It’s ready to serve in less than 15 minutes, so even your hungriest house guests will be satisfied.

Get the recipe: Creamy Corn Dip


Hearty Corn Frittata

Photo by Grace Elkus

Soft in the center and browned on the edges, this foolproof frittata will become a new go-to. Thanks to a medley of flavorful (yet simple!) ingredients—nutty Parmesan, meaty bacon, and sweet cream-style corn—every slice is packed with cheesy, salty goodness.

Get the recipe: Hearty Corn Frittata